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Nutrition Facts
Serving Size 1 (198g) Recipe makes 10 servings
Calories 128
Calories from Fat 21		(16%)
Amount Per Serving		%DV
	Total Fat 2.4g	3%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 167mg		6%
Potassium 312mg		8%
Total Carbohydrate 29.1g		9%
	Dietary Fiber 3.8g	15%
	Sugars 17.5g
Protein 1.5g		2%
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Creamy Fruit Salad

Recipe #21320 | 35 min | 35 min prep | add private note

⁽⁷⁰⁾ RATE IT NOW Print Recipe

By: Gingerbear
Mar 3, 2002

Fruit and pudding salad

SERVES 10 , 10 cups (change servings and units)

Ingredients

2 medium bananas, diced
2 medium apples, diced
1 lemon, juice of
1 (20 ounce) can pineapple tidbits, drained, juice reserved
2 cups sliced strawberries
2 cups grapes
1/4 cup pecans, chopped
1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix or vegetarian sugar-free instant vanilla pudding mix
1/2 cup water

Directions

1
Combine bananas, apples and lemon juice in large mixing bowl.
2
Toss until evenly coated.
3
Add pineapple, strawberries, grapes and pecans.
4
In small mixing bowl, combine pudding mix, water and pineapple juice with a wire whisk until smooth.
5
Add pudding mixture to fruit.
6
Mix gently until throughly coated.
7
Refrigerate until ready to serve.

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Featured Reviews for This Recipe

From: Chef #1398380

On Sep 28, 2009

Add bananas towards the end as they get mushy and follow suggestion to cut in larger pieces. I could only find a one ounce box of pudding and used that with a little less pineapple juice. This is a good low calorie dessert but don't make it too much in advance.

0 people found this review helpful

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From: mima4nyc

On Sep 27, 2009

this was really good. even people who don't eat fruit will love this. the only thing is that I would use regular pudding powder since the ff sf tastes strange.

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From: Clifford Boren

On May 25, 2002

This is probably the finest fruit salad I have ever tasted! It is contrary to my nature to make a recipe just the way it is in the book, so here's what I did. I reduced the water from 1/2 cup to 1/4 and made up the difference with light rum. Pecans are not high on my scale of great nuts, so I substituted almonds. Added large dashes of nugmeg and cinnamon. Superb!

10 people found this review helpful

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From: Kathie Holloway

On Apr 14, 2002

I served it on Easter to my family and then at a wedding shower potluck at the office. It was a hugh hit both places. It's definitely a keeper!

10 people found this review helpful

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